PURPOSE The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant at the unit, ensuring exceptional service delivery, and optimising guest satisfaction and revenue performance. The role involves managing the Food & Beverage (F&B;) outlet staff, maintaining operational excellence, enhancing the dining experience, and collaborating with kitchen, bar, and support departments to deliver seamless, high-quality service aligned with the property's brand values and business goals.

KEY ORGANISATIONAL RELATIONSHIPS

Reports to: Food and Beverage Manager

Reporting Roles: Assistant Restaurant Managers, Restaurant Supervisors, Supervisors, Executives, and Service Associates

Interacts with

- External – Members/Guests, Vendors, Service Providers, and Consultants
- Internal – Functional Heads, Managers, Supervisors, Staff, and Contractual Staff

KEY RESPONSIBILITIES

Drive Operational Excellence

- Oversee day-to-day restaurant operations, including service delivery, staff deployment, reservations, and guest management.
- Ensure adherence to standard operating procedures (SOPs), hygiene standards, and premium service protocols.
- Implement daily pre-shift briefings and service audits to maintain consistency and quality.
- Coordinate closely with the Kitchen and Service teams to ensure smooth order flow and guest satisfaction.

Applied Learning

- Deliver hands-on training for service staff on brand standards, grooming, and guest interaction.
- Conduct role-plays and live demonstrations to enhance product knowledge and service fluency.




- Monitor service effectiveness and address gaps through continuous on-the-job learning.
- Promote best practices through feedback, performance coaching, and refresher sessions.

Leadership

- Lead the restaurant team with a focus on guest-centric service, professionalism, and accountability.
- Set a positive example by demonstrating punctuality, grooming, and composure under pressure.
- Implement and monitor daily task allocations, checklists, and team key performance indicators (KPIs).
- Promote a collaborative culture and motivate the team through goal setting and recognition.

People Management

- Supervise and guide the restaurant team to ensure smooth operations and guest satisfaction.
- Assist in recruitment, onboarding, and training of recent team members.
- Conduct regular feedback sessions, service appraisals, and skill enhancement workshops.
- Foster a respectful, inclusive, and team-oriented work environment.

Business and Financial Acumen

- Achieve departmental targets through upselling, suggestive selling, and loyalty programmes.
- Monitor sales reports, cover counts, and guest feedback to identify areas for improvement.
- Ensure cost control in inventory, breakages, and wastage while maintaining quality.




- Coordinate with F&B; leadership on pricing, promotions, and revenue strategies.
- Assume responsibility for bar inventories and slow-moving stocks.
- Work with the events team to create a variety of offerings for the monthly events calendar for members, including food and beverage.

Compliance and Risk Management

- Ensure adherence to food safety and hygiene norms (Food Safety and Standards Authority of India or FSSAI), internal SOPs, and audit standards.
- Compliance with PWC-related requirements through monthly and quarterly monitoring.
- Monitor guest feedback logs, service recovery mechanisms, and escalation protocols.
- Support periodic checks, internal audits, and training on hygiene and safety procedures.
- Liaise with kitchen and stewarding teams for cleanliness, pest control, and equipment upkeep.

Occupational Health and Safety (OH&S;) Responsibilities

- Ensure team compliance with OH&S; guidelines in the restaurant.
- Conduct periodic drills, evacuation training, and food handling safety workshops.
- Report incidents, near-misses, and ensure implementation of preventive actions.
- Maintain a hazard-free guest and team environment through proactive monitoring.

JOB REQUIREMENTS/HIRING PROFILE

QUALIFICATION

- Bachelor’s Degree/Diploma in Hotel Management or equivalent from an accredited university

WORK EXPERIENCE

- 6 or more years of experience in hospitality, with at least two years in a supervisory or restaurant manager role in a luxury hotel or club

📌 Restaurant Manager (Delhi)
🏢 DLF Hospitality
📍 Delhi